Picture this: a sweltering summer evening warm-weather backyard barbecue, weeknight plain dinner fare, or holiday dinner and everyone pitching in to pull the table. And naturally, there is plenty of the same dull rich, mayonnaise-laden food, but one selects them all over the others a light, fluffy pasta salad that’s good and won’t make you feel bloated. This is the magic of an Easy Pasta Salad with No Mayo, and I’m going to share with you a reason or two, or three, or four why this recipe is on repeat in my kitchen. My family went head over heels for its crunchy, fresh flavor since I first threw it together. It’s not a recipe; it’s a game-changer that replaces rich mayo for fresh veggies, al dente pasta, and a citrus vinaigrette that sings. Whether you’re a kitchen newbie or a seasoned cook, this salad is your ticket to a crowd-pleasing dish that’s healthy, adaptable, and downright delicious. Let’s dive into why this no-mayo pasta salad is about to become your go-to for every gathering!
The good news about this salad is that it’s so simple. Mincing mayonnaise is not calorie cutting it’s ensuring each ingredient has the ability to be the best it can be. A homemade dressing, using olive oil and a dash of cold lemon juice, provides a snappy, refreshing zing that refreshes each bite. The salad is infinitely malleable, from vegan alternatives to large meat toppings. It’s pantry-to-table with whatever is fabulous in your fridge or farmer’s market, so it’s always fabulous for any whim or occasion.
The key to success? Quality ingredients. Without mayonnaise to mask the flavors, each ingredient must be capable of standing on its own, a texture and flavor combination blended into one. From the pasta texture to the vegetable texture, each mouthful of quality counts. Let’s look at the most essential ingredients and how to turn this salad into a showstopper.
Pasta: The Base
The base is the pasta, and choosing the right shape matters. I’m a huge fan of fusilli those twisty spirals grab onto the dressing and cradle bits of veggies and herbs like nobody’s business. But you’ve got options: rotini’s corkscrews, farfalle’s bow ties, gemelli’s double twists, or penne’s ridged tubes all work beautifully. The objective is a ridged, chewy pasta that holds the dressing and flavor with each bite. Crunchy texture and fiber of whole wheat penne without the flavor compromise, substituted instead by gluten-free alternatives such as quinoa or chickpea penne. Cook it just beyond al dente, refrigerate cold to halt cooking process, and mix with a light spritz of olive oil so it won’t soak up too much dressing in the future. Easy step with great payback.
Neely's BBQ Pasta Salad
Equipment
- 1 Large Pot For cooking pasta
- 1 Colander For draining pasta
- 2 Large Mixing Bowls One for pasta, one for dressing
- 1 Whisk For combining dressing ingredients
- 1 Serving Spoon or Tongs For tossing and serving
Ingredients
Main
- 1 pound fusilli pasta
- 2 tablespoons apple cider vinegar
- 1 teaspoon hot sauce
- 1/2 teaspoon chili powder
- 1/8 teaspoon garlic powder
- Pinch cayenne pepper
- 1 cup mayonnaise
- 1/2 cup Neely's BBQ Sauce recipe follows
- 1 red bell pepper seeded and chopped fine
- 2 ribs celery chopped fine
- 2 whole scallions sliced thin
- 8 ounces pulled pork
- Kosher salt and freshly ground black pepper
- Chopped parsley leaves for garnish
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 5 tablespoons light brown sugar
- 5 tablespoons sugar
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
Instructions
- Bring 4 quarts water to boil, in large pot, over high heat. Salt the water, add the pasta and cook until tender, about 10 minutes. Drain in a colander and allow to cool, then transfer to large bowl.
- In another large bowl, mix together vinegar, hot sauce, chili powder, garlic powder, cayenne pepper, mayonnaise and BBQ sauce. Add chopped vegetables and toss to coat. Pour BBQ dressing over pasta and mix well. Place the pork on top and season with salt and pepper, to taste. Cover and refrigerate until ready to serve, then garnish with parsley.
Notes
Fresh Vegetables: The Rainbow Stars
The vegetables are the focal point of the salad, adding crunch, color, and freshness. Add 4-5 cups chopped veggies to vary and balance. Halved cherry or grape tomatoes are ripe with sweet-tart juice, ideal for a cold salad. Red bell pepper (orange or yellow for sweetness and color) and chopped onion add crunch. But wait for that add a new crinkle of cucumber, black olives’ saltiness (Kalamata for bold or plain canned for dainty), artichoke hearts or sun-dried tomatoes for depth of flavor with their tender or chewy texture. The secret is to finely chop 3-5 vegetables into bite-sized servings so they will not overpower the salad. Every bite a rich combination of texture and taste, not just some wacky veggie fest.
Tomato Feta Pasta Salad
Equipment
- 1 Large Pot For cooking pasta
- 1 Colander For draining pasta
- 1 Large Mixing Bowl For combining salad ingredients
- 1 Food Processor For preparing the dressing
- 1 Chef's Knife and Cutting Board For dicing and chopping ingredients
Ingredients
Main
- 1/2 pound fusilli spirals pasta
- Kosher salt
- Good olive oil
- 1 pound ripe tomatoes medium-diced
- 3/4 cup good black olives such as kalamata, pitted and diced
- 1 pound good feta cheese medium-diced
- 6 sun-dried tomatoes in oil drained and chopped
- 5 sun-dried tomatoes in oil drained
- 2 tablespoons red wine vinegar
- 6 tablespoons good olive oil
- 1 garlic clove diced
- 1 teaspoon capers drained
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan
- 1 cup packed flat-leaf parsley chopped
Instructions
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.
Notes
Cheese: The Refined Contrapuntal
Cheese provides luxuriant, decadent filling but never overpowers.
Pearled mozzarella, halved or crumbled, dissolves in your mouth with satin sensuality silken, calming the veggies. A kick? Crumbly feta supplies salty zing, or my personal preference, chopped cheddar, for an old-fashioned oomph. Non-conformists? Experiment with a complexity of smoked gouda, provolone, or gruyere. Vegan? Omit the cheese or swap with a vegan cheese alternative and chop into itsy bitsy bits. Whatever you do have, cheese is that reliable sidekick that ties the whole shebang together.
Protein: A Little Leeway in Every Bite
Chickpeas (15.5 oz can) do the salad veggie and protein-packed with a light nutty flavor without giving anything up.
Give it a little extra kick by partially blanching them in salted water and then refrigerating. How daring are you? Substitute the pepperoni, salami, or summer sausage with charcuterie flavor. Add grilled chicken, shrimp, or pulled pork to serve it as an entree to fill meals. The versatility has you serving the salad for any meal or diet, side to center plate.
Nuts: A Crunchy Lift
Nuts add crunch and nutty flavor. Pine nuts, pecans, walnuts, or almonds work well, toasted for oil release and fragrance. Chop larger nuts coarsely so oils are released uniformly. Light sprinkling is adequate crunch and depth without overpowering the salad.
Herbs: The Aromatic Finish
Herbs are magic, and they bring bright, snappy taste. My favorite with shredded basil is its peppery sweetness combined with mozzarella and tomatoes. But parsley pungency, or cilantro overpowering pungency, or mint sweetness will overwhelm the dish instead. Finely chop oregano, thyme, or tarragon into the dressing for richer depth of flavor. Mix and swap parsley and dill or basil and mint to create your own signature that sets the salad alight.
A roasted cherry tomato party in a bowl.
Equipment
- 1 Baking Sheet Large, rimmed for roasting
- 1 Large Mixing Bowl For tossing and serving
- 1 Measuring Spoons For pesto
- 1 Tongs or Spatula For handling hot tomatoes
- 1 Serving Bowl For final presentation
Ingredients
Main
- 4 tablespoons fresh basil pesto
- 1 cup mozzarella pearls
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and dry the cherry tomatoes thoroughly. Place them in a large mixing bowl.
- Drizzle the tomatoes generously with 2-3 tablespoons of good quality olive oil, and season with salt and freshly cracked black pepper. Toss gently to coat.
- Spread the seasoned tomatoes in a single layer on a large, rimmed baking sheet. Ensure they are not overcrowded to allow for proper caramelization.
- Roast for 20-30 minutes, or until the tomatoes are softened, some have burst, and their skins are slightly blistered and caramelized. The exact time will depend on their size.
- Remove the baking sheet from the oven and let the roasted tomatoes cool slightly for 5-10 minutes.
- Transfer the warm, roasted tomatoes and any accumulated juices to a clean large mixing bowl.
- Add the 4 tablespoons of fresh basil pesto to the bowl with the tomatoes.
- Gently fold in the 1 cup of mozzarella pearls until evenly distributed.
- Serve immediately, or at room temperature, as a vibrant side dish or appetizer.
Notes
The Dressing: Spicy Heart of the Salad
The dressing is magic in the bowl a plain combination of ½ cup extra virgin olive oil, ¼ cup fresh lemon juice (from 2-3 lemons), and seasonings such as coarse sea salt, black pepper, dried oregano, and basil.
It’s pungent but just so, with citrus zing of lemon and not vinegar pucker for a refreshing turn. Add 2 tablespoons of red wine vinegar for richness, or replace with white wine vinegar for delicacy, balsamic for depth, or apple cider vinegar for fruitiness. Add a teaspoon of Dijon mustard, a dash of honey, or a sprinkle of red pepper flakes as optional variations in taste. Shake it up in a mason jar for easy emulsification, and you’ve got liquid gold that ties everything together.
Cucumber Salad
Equipment
- 1 Adjustable-blade slicer (Mandoline) Ensures uniform, thin slices for optimal texture.
- 1 Large Mixing Bowl For salting cucumbers and combining ingredients.
- 1 Whisk For emulsifying the dressing ingredients smoothly.
- 1 Colander For draining excess liquid from salted cucumbers.
- 1 Clean kitchen towel or paper towels For patting cucumbers dry after draining.
Ingredients
Main
- 2 seedless cucumbers 1 1/2 to 1 3/4 pounds total
- 1 tablespoon sugar
- 1/4 cup distilled white vinegar
- 2 teaspoons grainy mustard
- Bibb or Boston lettuce leaves
- 2 tablespoons mild extra-virgin olive oil
- Equipment: an adjustable-blade slicer
Instructions
- Wash and thinly slice the seedless cucumbers using an adjustable-blade slicer to achieve uniform, very thin rounds.
- Place the cucumber slices in a large mixing bowl and toss them with 1 tablespoon of sugar. Allow them to sit for 30 minutes to draw out excess moisture.
- While the cucumbers are resting, prepare the dressing: in a separate small bowl, whisk together the 1/4 cup distilled white vinegar and 2 teaspoons grainy mustard until well combined.
- Slowly drizzle in 2 tablespoons of mild extra-virgin olive oil into the vinegar mixture while continuously whisking to emulsify the dressing.
- After 30 minutes, transfer the cucumber slices to a colander and drain thoroughly, pressing gently to release as much liquid as possible.
- Pat the drained cucumber slices very dry using a clean kitchen towel or paper towels. This step is crucial for a crisp salad and to prevent a watery dressing.
- Return the dried cucumber slices to the large mixing bowl.
- Pour the prepared dressing over the cucumbers and toss gently to coat all the slices evenly.
- Cover the bowl and refrigerate the cucumber salad for at least 30 minutes, or up to several hours, to allow the flavors to meld and the salad to chill thoroughly.
- To serve, arrange Bibb or Boston lettuce leaves on a serving platter or individual plates, and spoon the chilled cucumber salad over the lettuce.
Notes
Assembly: Assembling It All Together
Begin by filling a big pot with salted water salting is the key to seasoning the pasta from the inside out.
Cook al dente pasta, then shock for a few seconds in cold water to stop cooking, and dress with olive oil in a tablespoon. To dress chickpeas, salt water to boiling for 15 minutes and chill. Chop vegetables halve tomatoes, onion and pepper, shred mozzarella, and basiland mix in large nonreactive bowl (glass is best to avoid flavor reactions). Whisk or shake dressing ingredients. Mix chickpeas and pasta when cooled slightly but still warm with veggies, â…” dressing, and refrigerate 2-4 hours (or overnight for best flavor) and stir in remaining â…“ dressing prior to serving to re-stimulating the flavor and texture.
Roasted Zucchini-Chickpea Dip With Za'atar Recipe
Equipment
- 1 Baking Sheet
- 1 Food Processor or Blender
- 1 Large Mixing Bowl
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Main
- 3 to 4 medium summer squash cut into rough dice (about 1 quart)
- 1 medium red onion peeled and chopped (about 1 cup)
- 3/4 cup extra-virgin olive oil divided
- Kosher salt and freshly ground black pepper
- 1 15 ounce can chickpeas, rinsed and drained (or use 1/2 cup dried chickpeas, soaked overnight in 3 cups water and simmered until tender)
- 3 medium cloves garlic smashed, peels removed
- 2 tablespoons tahini paste
- 3 tablespoons lemon juice from 2 lemons
- About 3 tablespoons water
- 1 teaspoon za'atar
Instructions
- Preheat your oven to 400°F (200°C).
- Dice the summer squash and chop the red onion; place them in a large mixing bowl.
- Toss the zucchini and onion with 1/4 cup of the olive oil, kosher salt, and freshly ground black pepper.
- Spread the seasoned vegetables in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
- In a food processor, combine the roasted vegetables, rinsed and drained chickpeas, smashed garlic, tahini, lemon juice, and the remaining 1/2 cup of olive oil.
- Process the mixture until it is smooth, gradually adding the 3 tablespoons of water until the desired creamy consistency is achieved.
- Add the za'atar to the food processor and pulse briefly to incorporate.
- Taste the dip and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- Transfer the finished dip to a serving bowl.
- Serve warm or at room temperature, optionally garnished with an extra drizzle of olive oil and a sprinkle of za'atar.
Notes
Customization: Make It Yours
The greatest thing about this salad is that it is so versatile.
Substitute with vegan cheese, feta, or gouda for mozzarella. Sub with chickpeas for pepperoni, grilled chicken, or shrimp for your party. Mix vegetables such as broccoli, zucchini, pepperoncini, or arugula for variety. Add toasted nuts for texture or taste with dill or mint herbs. Create a few dressings with substitute vinegars or a pinch of sweetness. Substitute quinoa or rice pasta with gluten or omit the cheese for vegan. The possibilities are endless, and you can have an entire new salad.
Hawaiian Ham and Bacon Pasta Salad
Equipment
- 1 Large Pot For cooking pasta
- 1 Colander For draining pasta
- 1 Large Mixing Bowl For combining salad ingredients
- 1 Cutting Board For prepping ingredients
- 1 Chef's knife For dicing and chopping
Ingredients
Main
- 1 box Betty Crockerâ„¢ Suddenly Saladâ„¢ classic pasta salad mix
- 1/2 cup mayonnaise
- 1/2 cup pineapple tidbits from 8-oz can, drained and juice reserved
- 1 cup diced ham
- 1/2 cup crumbled cooked bacon 5 slices
- 1 cup packed baby spinach
- 1/4 cup sliced green onions about 4
- 2 tablespoons seeded chopped jalapeño chile (1/2 large)
- 1/2 cup cubed block mozzarella cheese 2 oz
Instructions
- Cook pasta from the Betty Crockerâ„¢ Suddenly Saladâ„¢ mix according to package directions, ensuring it's al dente.
- Drain the cooked pasta thoroughly in a colander and rinse with cold water to stop the cooking process and cool it quickly. Drain very well.
- While the pasta cools, prepare the other ingredients: dice the ham, crumble the cooked bacon, drain the pineapple tidbits (reserving juice if desired for the dressing), slice the green onions, finely chop the seeded jalapeño, and cube the mozzarella cheese.
- In a large mixing bowl, combine the seasoning packet from the pasta salad mix with the mayonnaise and the reserved pineapple juice (if using, or a splash of water/milk to thin slightly if needed). Stir until smooth and well combined.
- Add the cooled and well-drained pasta to the dressing mixture in the large bowl. Toss gently to coat the pasta evenly.
- Fold in the diced ham, crumbled bacon, drained pineapple tidbits, and cubed mozzarella cheese into the pasta mixture.
- Gently incorporate the packed baby spinach and sliced green onions into the salad.
- Add the chopped jalapeño, starting with a smaller amount and adjusting to taste for desired heat.
- Mix all ingredients thoroughly but gently to combine without mashing the pasta or spinach.
- Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld and chill completely before serving.
Notes
Secrets for Perfection
Pasta cooks only slightly beyond al dente and rinse immediately to preserve shape.
Toss with olive oil so it doesn’t stick. Dress liberally to absorb flavor, but reserve some dressing for second toss time when serving to keep absorption in check. Control acidity too much causes metallic taste in cold salad, so balance oil content. Mix in nonreactive bowl to keep flavors intact. Make ahead (best day ahead) for intense flavor, and chill in covered container 3-5 days. Don’t chill pasta will be soggy. Precautions like these provide a salad never stale or dull.
Pasta Salad
Equipment
- 1 Large Pot For boiling pasta
- 1 Colander For draining pasta
- 1 Blender For making the dressing
- 1 Large Mixing Bowl For tossing the salad
- 1 Chef's Knife and Cutting Board For preparing vegetables and herbs
Ingredients
Main
- 1 pound farfalle pasta
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1 yellow squash sliced into 1/4-inch thick discs
- 1 zucchini squash sliced into 1/4-inch thick discs
- 1 cup diced sun-dried tomatoes
- 1 cup packed fresh basil leaves
- 1/2 cup fresh packed parsley leaves
- 2 tablespoons apple cider vinegar
- 2 garlic cloves lightly crushed with the side of a knife blade, and quartered
- 1 teaspoon stone ground mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup extra-virgin olive oil
Instructions
- Boil the pasta in salted water until al dente and drain well. Toss with ground black pepper and olive oil.
- For the dressing, add the vinegar to a blender and replace the lid. Turn on the blender add, 1 at a time through the feed opening, garlic, mustard, oregano, basil, salt, and black pepper. Leaving the blender running, add the olive oil in a slow thin stream.
- Toss together the pasta, yellow squash, zucchini, sun-dried tomatoes, basil and parsley with enough of the dressing to coat. Serve any additional dressing on the side.
Notes
Storage and Nutrition
Refrigerate leftover dish 3-5 days; acidic dressing keeps it from spoiling, but taste is best fresh.
Frozen is not possible pasta becomes soft and dries out. Nutritionally, 1.5 cup serving size has 350-450 calories, 10-15g protein, 20-25g fat (all heart-healthy from olive oil), 40-50g carbohydrates, and 5-7g fiber. With vegetable antioxidants and olive oil, and vitamins C, K, and A, it’s a reduced-fat, better version of mayomorus salads.
Peanut Butter Fudge
Equipment
- 1 8-inch Square Baking Dish
- 1 Medium Saucepan
- 1 Rubber Spatula For scraping and stirring
- 1 Small Microwave Safe Bowl
- 1 Butter Knife For marbling
Ingredients
Main
- Nonstick cooking spray
- One 14-ounce can sweetened condensed milk
- 2 1/2 cups peanut butter chips from two 10-ounce bags
- 4 tablespoons unsalted butter
- 1/4 teaspoon kosher salt
- 3 tablespoons crunchy peanut butter
- 3 tablespoons white chocolate chips
- 2 tablespoons chopped roasted salted peanuts
Instructions
- Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides. Lightly coat with cooking spray.
- Combine the sweetened condensed milk, peanut butter chips butter and salt in a medium saucepan. Place over medium-low heat and stir frequently with a rubber spatula, making sure to scrape the bottom, until the peanut butter chips are completely melted, about 5 minutes.
- When the peanut butter chip mixture is mostly melted, combine the crunchy peanut butter and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted, about 1 minute.
- Spread the melted peanut butter chip mixture into the prepared baking dish. Immediately drizzle the white chocolate mixture on top. Drag a butter knife through the white chocolate to make a marbled pattern on top. Sprinkle with the chopped peanuts. Let cool completely, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- Using the foil, lift the fudge out of the baking dish and cut into 16 small squares. Best serve chilled.
Notes
Quick and Easy for Any Occasion
30–40-minute preparation salad: 20-25 minutes prep, 10-15 minutes to cook pasta, and 5-10 minutes to chill. Prepare the dressing or veggies up to seven days in advance for maximum convenience. A perfect potluck, picnic, barbeque, or meal prep solution, it is a make-ahead wonder child that may be hot or cold and tastes great either way, with flavor only enhanced after refrigeration.
Potato Salad
Equipment
- 1 Large Pot For boiling potatoes
- 1 Colander For draining and steaming potatoes
- 1 Large Mixing Bowl For combining the salad
- 1 Small Bowl For whisking the dressing
- 1 Whisk For preparing the dressing
Ingredients
Main
- 3 pounds small white potatoes
- Kosher salt
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1/2 cup chopped fresh dill
- Freshly ground black pepper
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
Instructions
- Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
- Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
- When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
Notes
This Easy Pasta Salad with No Mayo is more than a sideit’s a celebration of fresh, vibrant ingredients that prove healthy can be delicious. Whether you’re feeding a crowd or prepping lunches, it’s a recipe you’ll return to time and again. Get ready to impress with every colorful, flavorful bite.
